Nov 15, 2019 Last Updated 6:31 AM, Nov 9, 2017

Blueberry Exotic

Robert Nieto's Blueberry Exotic.

Robert Nieto, Top Ten Pastry Chef of 2016, presents his Blueberry Exotic.


Yield: 12-15 servings

Robert Nieto, Pastry Chef, Jackson Family Wines, Santa Rosa, CA.


Blueberry Mousse:

  • 1.76 oz/50 g Valrhona Opalys white chocolate 33%
  • 7.1 oz/200 g blueberry puree
  • 0.17 oz/5 g gelatin, bloomed
  • 10.5 oz/300 g heavy cream

1. Melt chocolate to 95°F (35°C) and set aside until ready to use.

2. Bring blueberry puree to 120°F (50°C); whisk in gelatin until dissolved. Cool mixture to 95°F (35°C) and stir in chocolate; emulsify well. 

3. Whip heavy cream to soft peaks. Gently fold cream into blueberry-mixture in three stages.

4. Pipe mousse in small fleximolds. Freeze for a few hours.

Blueberry Glacage: 

  • 6.17 oz/175 g corn syrup
  • 3.9 oz/110 g heavy cream
  • 4.5 oz/125 g blueberry puree
  • 1.76 oz/50 g milk
  • 4.6 oz/130 g Valrhona Ivoire white chocolate 33%
  • 0.35 oz/10 g gelatin, bloomed 
  • 0.07 oz/2 g citric acid mixed with 0.7 oz/20 g water

1. In a small pot, combine corn syrup, heavy cream, blueberry puree, and milk. Bring to a boil.   

2. Pour mixture over chocolate and mix well. Stir in gelatin and citric acid, emulsify well.  

3. Use glacage at 86°F (30°C).

Lemon Poppyseed Financier: 

  • 7.1 oz/200 g granulated sugar
  • 3.5 oz/100 g almond flour
  • 2.3 oz/66 g brown rice flour
  • 0.07 oz/2 g salt
  • 0.17 oz/5 g lemon zest
  • 0.28 oz/8 g poppyseeds
  • 5.9 oz/166 g brown butter, preferably Beurremont
  • 5.9 oz/166 g egg whites

1. Place all dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. While running mixer on low speed, stir in lemon zest and poppyseeds.  

2. Gently pour the brown butter in a slow stream into the dry ingredients while mixing. Stir in the egg whites and mix well. Spread batter evenly on a lined 1/4 sheet pan. Bake at 285°F (140°C) for 8 minutes. 

3. Cool completely before cutting 1.5” circles.

Mango-Passionfruit Sorbet: 

  • 6 oz/167 g granulated sugar
  • 0.17 oz/5 g sorbet stabilizer
  • 1.76 oz/50 g glucose powder
  • 13.3 oz/377 g water
  • 0.4 oz/12 g invert sugar
  • 11.7 oz/332 g mango puree
  • 6 oz/166 g passionfruit puree

1. Combine sugar, stabilizer, and glucose in a bowl, set aside.

2. Bring water to 122°F (50°C). Whisk in sugar-mixture and invert sugar and cook to 179°F (82°C).

3. Cool sorbet base for a few hours and stir in mango and passionfruit purees. Process in ice cream machine.

Vanilla Bean Meringue: 

  • 2.6 oz/75 g granulated sugar
  • 2.6 oz/75 g egg whites
  • 0.07 oz/2 g Tahitian vanilla bean
  • 2.3 oz/65 g confectioners’ sugar, sifted

1. Place sugar and egg whites in the bowl of a stand mixer and place over a bain marie. Whisk until the mixture has reached 129°F (48°C).  

2. Cool the mixture by placing on mixer stand and whisk until it has cooled completely.

3. Gently fold in confectioners’ sugar and mix until fully incorporated.

4. Spread meringue thinly on a half sheet that has been lined with a Silpat. Bake at 175°F (79°C) for 1 hour and 30 minutes.

Dehydrated Dulcey Mousse:

  • 0.9 oz.25 g granulated sugar
  • 0.035 oz/1 g methocel 50
  • 3.17 oz/90 g egg whites
  • 2.6 oz/75 g Valrhona Dulcey blond chocolate, melted
  • 1.4 oz/40 g yolks
  • 0.035 oz/1 g salt

1. Combine sugar and methocel 50, mix well and set aside. 

2. Whisk egg whites to medium peaks and gently stir in sugar-mixture.  

3. Place melted chocolate in a medium bowl. Whisk in yolks and salt. Fold meringue into chocolate mixture. Spread evenly over a half sheet pan lined with a Silpat. Dehydrate in oven at 170°F (76°C) for 3 hours. Cool completely. Place in airtight container.

Verjus Gel:

  • 7 oz/200 g chardonnay verjus
  • 1 oz/30 g granulated sugar
  • 0.07 oz/2 g agar agar

1. Place all ingredients in a small pot and bring to a full boil.  Chill mixture over ice water bath.

2. Blend mixture in Vitamix and strain.

Jasmine Namelaka: 

  • 8 oz/227 g heavy cream
  • 0.17 oz/5 g granulated sugar
  • 0.017 oz/0.5 g jasmine tea
  • 2.3 oz/65 g Valrhona Opalys chocolate
  • 1/2 gelatin sheet, bloomed

1. Place heavy cream and sugar in a small pot. Bring to a boil. Stir in jasmine tea and infuse for 30    minutes.

2. Bring back to a boil and strain over chocolate; mix well. Stir in gelatin and mix until dissolved. Chill mixture for 3 hours.  

3. Whip to soft peaks.


  • Edible flowers 
  • Fresh blueberries

1. Place frozen mousse on top of financier.  Glaze mousse and place in refrigerator until ready to use.  

2. On a 10” round plate, arrange mousse on the top left. Pipe Jasmine Namelaka down the left side of the plate.  Do the same with Verjus Gel.  Break off pieces of meringue and dehydrated mousse and place in various locations on the left side of the plate. Arrange blueberries in various places. Decorate with edible flowers. Quenelle sorbet and place on plate.

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